Instructions

• Rinse the hearts of palm noodles under cold water in a colander and drain well; set aside.
• Heat a large skillet over medium-high heat. Add 1 teaspoon sesame oil and swirl to coat the pan.
• Add 8 ounces ground chicken and cook 5 minutes, breaking up with a spatula, until browned and cooked through.
• Push the cooked chicken to one side of the skillet and reduce heat to medium.
• Add 3 minced garlic cloves and 1 tablespoon grated ginger to the empty side of the skillet and cook about 30 seconds, stirring, until fragrant.
• Add the drained hearts of palm noodles to the skillet, stir to combine with the garlic and ginger, and cook 1–2 minutes to heat through.
• Pour in 1/4 cup reduced sodium soy sauce, 1 tablespoon hoisin, and 1 tablespoon sambal oelek; stir and cook 2–3 minutes, stirring occasionally, until the sauce is warmed and flavors meld.
• Stir everything together to evenly coat the noodles and chicken, then transfer to two plates.
• Top with scallions and sesame seeds, and add more sambal oelek if desired.